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–+ servings
Sliced and stacked peach bars on a white platter.

Easy Peach Bars

Samantha Erb
My peach bars are the perfect blend of sweet, juicy peaches and a buttery shortbread crust. They're easy to make and even easier to love — serve them for parties, barbecues, or just plain snacking!
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Desserts
Cuisine American
Servings 16 Bars
Calories 214 kcal

Ingredients

For the Crust:

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter chilled and cut into cubes

Peach Filling:

  • 3 ½ cups chopped peaches about 5 medium peaches
  • 2/3 cup granulated sugar
  • 1 tablespoon flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F. Line a 9-inch baking pan with parchment paper long enough to extend over the sides of the pan.
  • In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the cubes of butter and incorporate the mixture into the flour using a pastry cutter. The butter should be finely dispersed throughout the flour mixture, and the texture should resemble wet sand.
  • Transfer 2 ½ cups of the mixture into the base of the baking pan.
  • Using the bottom of a measuring cup or other flat-bottomed jar, press down firmly to create a solid, dense base layer. Set it aside.
  • In a large bowl, combine the peaches, sugar, flour, cinnamon, and salt.
  • Add the lemon juice and vanilla extract, stirring until well combined.
  • Transfer the mixture to the shortbread base, and top with the remaining crumble mixture.
  • Bake for approximately 50-55 minutes, or until the peach filling is bubbling at the sides of the pan and the crumble is golden.
  • Remove the baking pan from the oven and transfer it to a wire cooling rack to cool for 15-20 minutes.
  • Using the parchment paper as ‘handles’, gently remove the peach bars from the pan.
  • Place the peach bars on a cutting board and let them cool for another 30 minutes before cutting them into squares.

Notes

  • Use cold butter! It’s the key to getting the ideal consistency in the shortbread crust and crumble topping.
  • The filling may look watery at first, but it will thicken up as it bakes!
  • The bigger the crumble pieces, the better the texture.
  • Enjoy these bars warm or cold. I usually eat a few when they’re freshly baked with some vanilla ice cream on top! Otherwise, catch me enjoying them cold, straight from the fridge.
  • You can also use an 8x8 baking dish. Just increase the baking time by a few minutes since they’re thicker.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or up to 5 days in the refrigerator, or in the freezer for up to 3 months.

Nutrition

Calories: 214kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 92mgPotassium: 63mgFiber: 1gSugar: 20gVitamin A: 376IUVitamin C: 2mgCalcium: 15mgIron: 1mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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